Presencia de colorantes en productos carnicos : embutidos

Abstract:

The present investigation consisted on the determination of the qualitative and quantitative variables as they are: pH - humidity-proteins-saltpeters, starch and derivative colorings of the coal, of which 60 samples were of sausages as they are: sausages, sausages and mortadellas, object of the present investigation. This investigation was carried out in the laboratories of Control and Sanitary Registration of allowances of the National Institute of Hygiene Leopoldo Izquieta Pérez from Guayaquil INH “LIP” during the months of June to November of the 2003. The samples of Sausages are of Ecuadorian industry that you/they arrive at the markets without lot number and commercial mark. Of the samples analyzed during this investigation 60% they are inside the specifications given by Norma INEN. The results of the samples of analyzed sausages that they gave positive for derivative colorings of the coal, to the same ones it considers them to him like an adulteration with ends of giving a better appearance to the product. Regarding the pH parameters, humidity and proteins, of the analyzed samples of Sausages (20), Sausages (20), Mortadellas (20), the results that they were they were that of the 3 varieties 60% fulfilled Norms INEN, and in the identification of saltpeters and starch in the 60 analyzed samples is presence of the same ones. For that exposed it is suggested to the competent authorities that you/they carry out sampling controls to the different markets of the city to have control and that it fulfills the requirements settled down in the Norms INEN and this way to assure that the user consummates a product of quality.

Año de publicación:

2004

Keywords:

• INDUSTRIA DE LA CARNE
• COLORANTES EN EMBUTIDOS

Fuente:

rraae